•Season with enough salt and pepper both pork shank and grill them off over a charcoal grill.

•When the pork shanks have enough coloration pull aside and cool, in order to rub them evenly with the annato paste.

•Cut carrots(peeled) onions in medium dice and smash a few cloves of garlic and add to a deep pot large enough to fit shanks and enough to cover with stock and about a cup of sour oj. Add thyme and peppers. Cover with banana leaves and tin foil and braise in a preheated oven at 275°F for 6hrs until meat is fork tender.